Healthier chicken satay stir-fry
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Are you tired of eating the same old chicken dishes? Why not try something a bit different with a healthier twist? Healthier chicken satay stir-fry is a savoury and flavorful dish that originated in Southeast Asia. This dish is traditionally prepared with a combination of spices and herbs and a spicy peanut sauce, but it can also be made with soy-based sauce. In this version, we'll use light coconut milk to make this chicken satay stir-fry creamy but way better for you! You can make this dish in under 20 minutes, and it’s sure to be a hit!
Ingredients:
60ml (1/4 cup) light coconut milk
2 tbsp crunchy peanut butter
2 tsp sweet soy sauce
2 tsp light olive oil
400g Chicken Tenderloins
2 garlic cloves, finely chopped
2 tsp finely chopped ginger
450g peeled, deseeded pumpkin, cut into thin, 4cm pieces
1 bunch of broccolini, halved lengthways
Fresh long red chilli, sliced (optional), to serve
Fresh coriander sprigs to serve
Steamed brown basmati rice to serve
Lime halves to serve
Instructions:
1. In a small bowl, mix together the coconut milk, peanut butter, and soy sauce. Set aside.
2. Heat the oil in a large wok or skillet over high heat. Add the chicken and cook for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a plate and let cool slightly before chopping into bite-size pieces.
3. In the same wok, add the garlic and ginger and stir-fry for 1 minute or until fragrant. Add the pumpkin and stir-fry to coat. Add 1/3 cup of water and cook, stirring occasionally, for 5 minutes or until tender. Add the broccolini and cover. Cook, stirring occasionally, for 3 minutes or until tender.
4. Add the chicken and coconut milk mixture to the wok. Toss to coat. Simmer for 1-2 minutes or until the sauce thickens slightly.
5. Season with chilli flakes, if desired. Top with coriander. Serve with rice and lime wedges.
To make this dish extra special, you can add some extra vegetables such as carrots or snow peas, or add some toasted cashews or peanuts for some crunch. You can also substitute the chicken with tofu or tempeh to make this dish vegan-friendly.
Ingredients:
60ml (1/4 cup) light coconut milk
2 tbsp crunchy peanut butter
2 tsp sweet soy sauce
2 tsp light olive oil
400g Chicken Tenderloins
2 garlic cloves, finely chopped
2 tsp finely chopped ginger
450g peeled, deseeded pumpkin, cut into thin, 4cm pieces
1 bunch of broccolini, halved lengthways
Fresh long red chilli, sliced (optional), to serve
Fresh coriander sprigs to serve
Steamed brown basmati rice to serve
Lime halves to serve
Instructions:
1. In a small bowl, mix together the coconut milk, peanut butter, and soy sauce. Set aside.
2. Heat the oil in a large wok or skillet over high heat. Add the chicken and cook for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a plate and let cool slightly before chopping into bite-size pieces.
3. In the same wok, add the garlic and ginger and stir-fry for 1 minute or until fragrant. Add the pumpkin and stir-fry to coat. Add 1/3 cup of water and cook, stirring occasionally, for 5 minutes or until tender. Add the broccolini and cover. Cook, stirring occasionally, for 3 minutes or until tender.
4. Add the chicken and coconut milk mixture to the wok. Toss to coat. Simmer for 1-2 minutes or until the sauce thickens slightly.
5. Season with chilli flakes, if desired. Top with coriander. Serve with rice and lime wedges.
To make this dish extra special, you can add some extra vegetables such as carrots or snow peas, or add some toasted cashews or peanuts for some crunch. You can also substitute the chicken with tofu or tempeh to make this dish vegan-friendly.
